Bifteki wood chips with paprika tsatisiki

Name: Bifteki wood chips with paprika tsatisiki
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Pointed cabbage; 2 Onions; 7-10 Tbsp Salt; 75 g pickled green peppers; 100 g Feta cheese; 1 kg Potatoes; 8 TABLESPOONS Olive oil; 1 TEASPOON Sweet peppers; 2 TEASPOONS dried oregano; 4 Garlic cloves; 2 TABLESPOONS Breadcrumbs; 500 g mixed minced meat; 2 TEASPOONS Mustard; 1 egg (size M); 7-10 Tbsp Pepper; 1 glass (370 ml; 210 g) roasted peppers; 300 g Greek cream yoghurt; 1 collar Spring onions; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Oregano for garnishing; 7-10 Tbsp Breadcrumbs; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Pointed cabbage
2 Onions
7-10 Tbsp Salt
75 g pickled green peppers
100 g Feta cheese
1 kg Potatoes
8 TABLESPOONS Olive oil
1 TEASPOON Sweet peppers
2 TEASPOONS dried oregano
4 Garlic cloves
2 TABLESPOONS Breadcrumbs
500 g mixed minced meat
2 TEASPOONS Mustard
1 egg (size M)
7-10 Tbsp Pepper
1 glass (370 ml; 210 g) roasted peppers
300 g Greek cream yoghurt
1 collar Spring onions
3 TABLESPOONS White wine vinegar
7-10 Tbsp Oregano for garnishing
7-10 Tbsp Breadcrumbs
baking paper

Directions

1
Clean and wash the pointed cabbage and cut into fine strips. Peel and finely chop the onions. Add about half of the onions to the pointed cabbage. Knead with 1 teaspoon salt and chill for about 1 hour. Drain and dice the pepperoni. Crumble the feta and mix with the pepperoni. Wash, peel and cut the potatoes into thick slices. Mix in a bowl with 3 tbsp. oil, paprika and oregano. Season with salt. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 35 minutes
2
Peel and finely chop the garlic. Knead half with the remaining onion, breadcrumbs, minced meat, mustard, egg, 1 tsp salt and pepper. Sprinkle the work surface with breadcrumbs. Form 8 flat, oval thalers from the chopped mass. Spread the feta mixture in the middle of 4 talers. Place the remaining thalers on top and press them well together at the edges. Heat 2 tablespoons of oil in a large frying pan. Fry the stuffed wood chips for about 4 minutes on each side
3
Drain the peppers and chop them finely. Mix with remaining garlic and yoghurt. Season to taste with salt and pepper. Add half of the yoghurt cream to the pointed cabbage. Clean and wash spring onions and cut into fine rings. Also add to the pointed cabbage. Mix with vinegar and 3 tbsp. oil and season to taste. Serve cutlets with potatoes, remaining yoghurt cream and salad. Garnish with oregano